Added sugars and non-nutritive sweeteners in the food supply: Are they a threat for consumers?

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dc.authoridhttps://orcid.org/0000-0002-7073-2907en_US
dc.authoridhttps://orcid.org/0000-0001-7982-6988en_US
dc.contributor.authorBayram, Hatice Merve
dc.contributor.authorÖztürkcan, S. Arda
dc.date.accessioned2023-10-26T18:49:55Z
dc.date.available2023-10-26T18:49:55Z
dc.date.issued2022en_US
dc.departmentSağlık Bilimleri Fakültesien_US
dc.description.abstractBackground & aims: Excess sugar intake can cause chronic diseases such as obesity, diabetes, and cardiovascular disease. Thus, limiting the intake of sugar in the diet is an important preventive measure. Food manufacturers have considered non-nutritive sweeteners (NNS) as an alternative to sugars. To date, there has been no systematic monitoring of the types of added sugars and NNS in Turkey's food supply. The aim of this study identified the added sugars and NNS in packaged foods and beverages that were available in supermarkets across Turkey. Methods: A cross-sectional study was conducted from April to December 2020. Three supermarkets in Turkey were chosen for this study. Results: Of the 2514 packaged foods and beverages analyzed, 1647 (65.5%) contained added sugars or NNS. Out of 1647 products, 9.7% contained both added sugars and NNS; 86.5% only added sugars whereas 3.8% had only NNS. The most used added sugar was white sugar in all food groups (50.6%e100%) while the most used NNS was sorbitol (28.4%). Conclusion: The use of added sugars and NNS in Turkey's food supply was found to be high, and white sugar being the most used sweetener in products available in the food supply. Therefore, it may be important to start monitoring the prevalence of products containing added sugars and NNS due to their negative health effects.en_US
dc.identifier.doi10.1016/j.clnesp.2022.03.006en_US
dc.identifier.endpage448en_US
dc.identifier.issn2405-4577
dc.identifier.pmid35623850en_US
dc.identifier.scopus2-s2.0-85126925036en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage442en_US
dc.identifier.urihttps://hdl.handle.net/11363/6071
dc.identifier.urihttps://doi.org/
dc.identifier.volume49en_US
dc.identifier.wosWOS:000812303700015en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorBayram, Hatice Merve
dc.institutionauthorÖztürkcan, S. Arda
dc.language.isoenen_US
dc.publisherELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDSen_US
dc.relation.ispartofClinical Nutrition ESPENen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectAdded sugaren_US
dc.subjectNon-nutritive sweeteneren_US
dc.subjectSweetening agentsen_US
dc.subjectFood supplyen_US
dc.subjectFood environmenten_US
dc.subjectPublic healthen_US
dc.titleAdded sugars and non-nutritive sweeteners in the food supply: Are they a threat for consumers?en_US
dc.typeArticleen_US

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